cauliflower Steak Sandwich with Chipotle Romesco

I’ve noticed, off recently I have been making a lot more sandwiches and wraps for dinner. I like a fully loaded substantial sandwich. By that I mean a robust sauce, a thick piece of grilled protein or vegetables and lots of fresh greens. This sandwich is toothsome and very satisfying.

The recipe for this Romesco is elevated with the smoky chipotle which also adds a good heat that I love. If you can’t find chipotle use smoked paprika like the traditional recipe here. I find Romesco a great sauce/ condiment to keep handy in the fridge to add to everything from sandwiches to rice.

The cauliflower “steak”. A term I really don’t like using for vegetables but I get why it’s fitting for cauliflower. It does cooks like one, present like one and is toothsome like steak. I experimented with a few different recipes on the internet and liked this recipe for making a perfect cauliflower steak from the Genius cookbook by Food52 I think it’s by Chef Dan Barber.

Here’s  how I did it.

Chipotle Romesco sauce 

1 medium onion sliced
1 jar roasted red peppers drained or make your own by roasting 2 red peppers
3 whole sun-dried tomato, preferably the one soaked in olive oil, drained cut into slices
1/4 cup/ 40 grams sliced almonds, lightly toasted
2 tbsps really good extra virgin olive oil
1 ½ tablespoon lemon juice + one teaspoon lemon zest
3 small cloves garlic, peeled and chopped
1 teaspoon chipotle with adobo sauce or more if you like it hotter
1/2’tsp sweet smoked paprika
1 teaspoon ground cumin ( optional)
1 ½ teaspoon coarse salt
¼ teaspoon black pepper, freshly ground

To make the sauce: in a small frying pan add one tablespoon olive oil and sauté the sliced onions till soft. Add the chopped garlic. Take it off the heat and cool slightly.
In a food processor pulse the almonds till they are a sand like consistency. Add the onion mixture, the remaining olive oil, paprika, cumin, cayenne, salt, pepper, lemon zest and pulse a few times. Now add sun- dried tomatoes, roasted peppers, chipotle,lemon juice. Blend it to a smooth paste. Store in a clean jar refrigerated.

For the Cauliflower

2 small to medium heads cauliflower ( you can get 2 steaks per cauliflower)
2 +2 tablespoons olive or avocado oil
Salt and pepper to season

1. Heat oven to 350°F. Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside. You should get about 2 clean steaks per cauliflower.
2. use the remaining florets for another recipe.
3. Heat 2 tablespoons olive or avocado oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with oil and sprinkle with salt and pepper. Place the cauliflower steaks on the hot skillet and cook until golden brown, about 2 minutes per side.
4. Transfer skillet to the oven and bake cauliflower steaks until tender, about 10 minutes. Set aside.

To assemble

good quality sliced whole grain bread or your favorite bread

3-4 cups of greens of your choice ( baby spinach, baby kale, sprouts, chopped romaine)

Toast or use fresh bread topped with a generous spread of Romesco sauce, cauliflower steak then topped with greens.